Guitar Shaped Chocolate Chip Cookie With Marshmallow Fluff Recipes

GOOEY MARSHMALLOW-FILLED CHOCOLATE CHIP COOKIES

Steps:

• Position the racks in the upper and lower third of the oven and preheat to 375 degrees F. Line two rimmed baking sheets with parchment. (If you only have one baking sheet, let it cool completely between batches.)
• Place the butter in a small microwave-safe bowl, cover and microwave on medium power until melted, 1 to 2 minutes. (Alternatively melt in a small saucepan.) Cool slightly.
• Whisk the dark brown sugar, granulated sugar, eggs, melted butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in a medium bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon, taking care not to overmix. Stir in the chocolate chips.
• Use an ice cream scoop or measuring spoon to scoop out portions of dough (each about 3 tablespoons or 2.2 ounces). Flatten each portion in the palm of your hand until it's about 1/4-inch thick. Place 1 marshmallow in the center of the flattened dough and form the dough around the marshmallow until it is completely covered. Roll into a uniform ball and place about 2 inches apart on the prepared baking sheets. Bake until the edges and top are just turning golden, but the center is still soft, 17 to 18 minutes.
• Let the cookies cool slightly on the baking sheets, about 5 minutes. Serve warm.

DEEP-FRIED CHOCOLATE CHIP COOKIE DOUGH

Steps:

• For the dough: Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside. Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside.
• To form the cookies: Use 2 teaspoons of the dough and roll it into balls. Put the balls onto a cookie sheet. When they are all made, put them into the freezer for about 30 minutes to firm up.
• For the batter: In a large bowl, whisk together the flour, sugar, and baking powder. Add the egg and half the seltzer and whisk well to combine. Add more seltzer as needed until the batter is thick and the consistency of heavy cream.
• To make the cookies: Heat the oil in a deep-fat fryer to 350 degrees F.
• Dip the chilled dough balls in the batter and carefully place them into the hot oil. Fry a few at a time, turning them over from time to time, until they are golden brown, about 3 minutes total. Drain on paper towels and serve while still warm.

SPELT CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jelly-roll pan with nonstick spray.
• In the bowl of an electric mixer, cream the butter, brown sugar and granulated sugar together on medium speed until light and fluffy, 3 to 4 minutes. Scrape the sides of the bowl. Beat in the eggs one at a time, scraping the bowl and beating well after each addition. Beat in the vanilla on low speed.
• In a medium bowl, whisk the spelt flour, baking soda and salt together. Add to the mixer and mix on low speed just until incorporated. Add the chocolate chips, scrape the base and sides of the bowl well and mix to combine.
• Use slightly damp hands to press the dough evenly into the prepared pan. Bake until the edges are set and golden, the surface appears wrinkly and the center if firm when touched, 24 to 28 minutes.
• Cool completely in the pan. Cut into 24 bars.